Directions

1. Combine half & half and lemon zest in a saucepan. Heat over medium-high flame until the cream has reduced to about 1 1/2 cups. Turn off heat. Whisk in the Parmesan a little at a time. Keep sauce warm.

2. While sauce is reducing, bring a large pot of salted water to boil. Add linguine and cook until barely tender.

3. Meanwhile, heat butter in a large skillet over medium flame. Add shallots and cook, stirring often, until tender, about 5 minutes. Raise heat to medium-high and add spinach and arugula. Cook briefly, stirring often, until wilted. Season with salt and pepper to taste.

4. When linguine is done, drain it then toss it with the sauce and greens. Serve pronto.

Comments

People should quit complaining. They give recipes as a courtesy. They don't have to do that. Every recipe you get online does not have nutritional info. I love Organic Valley products and I would rather they give me good products than nutritional info for a recipe. If you have to have it look at your product labels and figure it up. If you are that worried about the nutritional info you better stay away from that recipe. Plenty of calories, fat and sodium.

Really people, it is not very difficult to figure out. Just read the labels on your groceries and do the math.
(i.e. For total recipe parmesan cal=166, fat=10.9g; Linguine cal=1200, fat=6g, etc. then just divide by servings or actually how many you actually plan on feeding) There are nutritional calculators all over the web for recipes, for daily intake. So if grandma hands you her prized "family secret" recipe box would you just toss it back to her with a reply of,"Sorry, I don't want those without the nutritional information!" LOL!

Nutritional information is nice, but not necessary. It's pretty easy to figure out on your own. And, you know a recipe made with half and half, or cream and butter is going to be higher in fat and calories than one with low-fat products.
For my family, we use cream, real butter and whole fat ingredients. We are middle-aged vegetarians, and have no problem with cholesterol or being overweight. That being said we also live on a farm and work hard producing as much of our own food as possible.

Hi Karen, We provide recipes as a courtesy to our customers. We are a farmer-owned cooperative working on a much smaller budget than many other food companies. Most of our recipes are created and kitchen tested by our food editor, Terese Allen, in her home kitchen. Having recipes tested for nutrition would add a level of complexity and expense. Also, actual nutritional values do vary due to ingredient substitutes, variation in measurements by individual cooks, etc. Thus we provide the nutrition information for our products as that is the one piece where we know we can provide accurate information for our readers.

That said, in the future we may look into some accessible solutions for generating nutritional information. Thank you for your feedback.

Karenfrom Texason May 19th, 2011

I agree with Betsy about providing the nutritional values for the recipes you provide. With all your resources why can you not do this???

Hi Betsy, We have nutrition information for the Organic Valley products in our recipes, but in most cases we do not have the nutrition information for the other ingredients, or for the recipes themselves. Thanks for writing!